Summer Watermelon Pie
A deliciously refreshing dessert made with pureed watermelon, creamy filling, and a crunchy crust, perfect for summer gatherings.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs or crushed vanilla wafers for a different flavor
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling
- 4 cups watermelon, seedless and pureed
- 1 cup Greek yogurt or coconut cream for a dairy-free option
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin optional, for a firmer texture
- to taste sweetener (honey or agave syrup)
For Garnish
- Fresh mint leaves
- Additional watermelon pieces
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press this mixture firmly into the bottom of a pie dish. Bake for about 10 minutes until set. Let it cool completely.
Make the Filling
- In a blender or food processor, puree the watermelon until smooth.
- In a separate bowl, combine Greek yogurt, lime juice, and vanilla. Mix well.
- Gradually add the watermelon puree to the yogurt mixture, stirring until everything is fully combined. If you want a firmer pie, sprinkle the gelatin over the watermelon puree and stir until dissolved.
Assemble the Pie
- Pour the watermelon filling into the cooled crust. Smooth out the top with a spatula.
- Refrigerate for at least 4 hours, or until stable.
Garnish and Serve
- Before serving, top with fresh mint leaves and small watermelon pieces for added color and flavor.
- Slice and enjoy your Summer Watermelon Pie!
Notes
Choose a watermelon that’s firm and heavy for its size. Chilling properly enhances the serving experience. Experiment with flavors such as lime zest or coconut milk for a tropical twist.